A slow ritual, four small steps - sip the seasons one cup at a time. Here is how I make mine, most mornings.
Step 1.1
Sift 2-3g of matcha into a chawan.
Step 1.2
Sifting is what takes the lumps out and gives you that silky finish later.
Step 2
Add 30-40 ml of water.
Hot - but not boiling - 80°C at most, otherwise the matcha burns and turns bitter and you lose the sweetness. Cold water works too, just whisk a little longer.
Note
Here's my small ritual: pour 15-20 ml of cold water in first, then 15-20 ml of hot (no hotter than 80°C). The cold draws out all of the natural sweetness, the hot develops the flavour. Try it once and you'll taste the difference.
Step 3
Whisk in a "W" or "M" motion.
Hold the chasen lightly and move quickly - not in circles, but back and forth across the bowl. You'll see it shift from gritty to glossy in a few seconds. A thin layer of smooth foam on top is the sign you've got it. Soaking the chasen before whisking softens the tines, making them more flexible and less likely to break.
Step 4
Drink slowly and enjoy.
From here you can keep it as a usucha (thin tea) - just top up with a little more water (around 100-120 ml) and sip it as it is. Or pour over your favourite milk (around 100-120 ml) for a latte. I rotate between both depending on the day.
Note
If your first bowl isn't perfect, that's the point. The ritual gets quieter and more yours the more you make it. Try a different cultivar, a different bowl, a different time of day until you find your own golden ratio.